4 August 2020 Carrots (Plus Green Tops)

http://durgan.org/2020/August%202020/4%20August%202020%20Carrots/HTML/ 4 August 2020 Carrots
Garden carrots were processed into 8 liters of juice.Carrots do not have much moisture so about 8 liters of water was added. The green tops were added,since they are touted to contain many nutrients, Thy have dominated the color.The green tops do not cause a bitter flavor Total weight was about 7 pounds,tops and carrots.

Posted in Uncategorized | Tagged | Leave a comment

4 August 2020 Chickpea Tempeh (Simplified Making)

http://durgan.org/2020/August%202020/4%20August%202020%20Chikpea%20Tempeh/HTML/
4 August 2020 Chickpea Tempeh
Tempeh was made with 500 ml of chickpeas. The chickpeas were boiled in water for 1 hour and 50 minutes. This loosened the hulls and made the peas soft enough for the mycelium to work.Th hulls were removed by rubbing the peas together five times and pouring off the hulls, adding water as required.Two tablespoons of white vinegar was added and mixed. This is not essential.Indonesian tempeh starter a half a teaspoon was added. This was purchased off the Internet, since Western suppliers are ripping people off.
The chickpeas were placed in cotton covered home made plastic molds.The chickpeas were placed in the fermenter set at 31C for 36 hours.The result was perfect tempeh. I ingest about 100 grams for breakfast daily of chickpea, lentil, or soy tempeh. I find it a great replacement for meat, for better or worse.

Posted in Uncategorized | Tagged | Leave a comment

1 August 2020 Frozen Garlic Cubes

http://durgan.org/2020/August%202020/1%20August%202020%20Frozen%20Garlic%20Cubes/HTML/ 1 August 2020 Frozen Garlic Cubes
Garlic raw was processed into a coarse slurry and frozen in cube trays overnight.Each cube is considered a serving and one will be ingested daily. Th garlic is raw and apparently freezing doesn’t distract from the attributed effects. I drop one cube into my morning warm beverage. This reduces or even eliminates the burning effect of the garlic.

Posted in Uncategorized | Tagged | Leave a comment

1 August 2020 Tomato Juice

http://durgan.org/2020/August%202020/1%20August%202020%20Tomato%20Juice/HTML/ 1 August 2020 Tomato Juice
Nine liters of pressure canned juice was made.Each liter jar is about 2 pounds of tomatoes.The straining of the food mill residue through the Champion Juicer is not shown.Oversight.Canning pressure is 15 PSI for 15 minutes.The tomatoes were cooked in their own juice-no water added.

Posted in Uncategorized | Tagged | Leave a comment

31 July 2020 Garlic Raw (Removing Skins)

http://durgan.org/2020/July%202020/31%20July%202020%20Garlic%20Raw/HTML/ 31 July 2020 Garlic Raw
Fresh dried garlic is made into a consumable paste in raw form. First the skin must be removed which is made easy by crushing the cloves in a tortilla press.The skin simply lifts off after crushing. The raw garlic is crushed in a Champion Juicer.The ingredients (Fiber and Juice) are then mixed and put into freezing trays of about 25 grams per cube.A frozen cube is dropped into a morning warm drink and consumed.This ameliorates the sting associated with garlic. Garlic to have all health benefits should be consumed raw. Freezing does not diminish the effect.

Posted in Uncategorized | Tagged | Leave a comment

29 July 2020 Garlic (Harvest)

http://durgan.org/2020/July%202020/29%20July%202020%20Garlic/HTML/ 29 July 2020 Garlic
Havesting garlic about 100 plants. It started to rain so will get the other half later.The harvest was hung in the shed to dry further, The bulbils were placed in a container to dry.I don’t use the scapes so allow them to produce bulbils. The garlic is good quality.
31 July 2020 Garlic Trimming

——————————————————————–
http://durgan.org/2020/July%202020/31%20July%202020%20Garlic%20Trimming/HTML/
Garlic harvest was trimmed and placed in storage. The weigh was 25 pounds and 105 bulbs. Average bulb weight was 102 grams. A very good harvest.

Posted in Uncategorized | Tagged , | Leave a comment

25 July 2020 Tomato Juice

http://durgan.org/2020/July%202020/25%20July%202020%20Tomato%20Juice/HTML/ 25 July 2020 Tomato Juice
About 15 pounds of tomatoes from the garden were turned into 8 liters of tomato juice. To facilitate cooking one liter of water was added to the cooking pot.The juice was then pressure cooked at 15 PSI for 15 minutes for long term storage at room temperature. The juice is essentially pure except for the addition of a liter of water. Each liter is about 2 pounds of tomatoes.This is the first for this years.

Posted in Uncategorized | Tagged | Leave a comment

24 July 2020 Cucumber Juice

http://durgan.org/2020/July%202020/24%20July%202020%20Cucumber%20Juice/HTML/ 24 July 2020 Cucumber Juice
About 17 pounds of garden cucumbers were made into 10 liters of juice.The cucumbers were at their peak. The juice was pressure canned at 15 PSI for 15 minutes. Pictures depict the processing method.

Posted in Uncategorized | Tagged | Leave a comment

22 July 2020 Soy Tempeh

http://durgan.org/2020/July%202020/22%20July%202020%20Soy%20Tempeh/HTML/ 22 July 2020 Soy Tempeh
Five hundred ml of soy beans were made into soy tempeh. Process was dehull, steam pressure cook for 1.5 hours, add two tablespoons of vinegar, add half a teaspoon of tempeh starter. Place in cotton lined molds. Place in fermenter set at 31C for 40 hours. The result is perfect tempeh.Annotated pictures depict the procedure. I ingest about 60 grams as is for breakfast. A large cake is about 9 servings.

Posted in Uncategorized | Tagged | Leave a comment

19 July 2020 Beets Celery Juice

http://durgan.org/2020/July%202020/19%20July%202020%20Beets%20Celery%20Juice/HTML/ 19 July 2020 Beets Celery Juice
Nine pounds of celery/beets were transformed into 10 liters of pressure canned juice. Pressure canned at 15 PSI for 15 minutes.My normal preserving method.Annotated pictures depict the process.

Posted in Uncategorized | Tagged | Leave a comment